Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

Top with fresh berries.

SHRIMP CREOLE

Serving Size: 1 Cup (Makes 4 Servings)

Calories: 211.9

Fat: 4.6 g

Carb: 17.6 g

Fiber: 4.2 g

Sugar: 7.8 g

Protein: 25.8 g

PointsPlus® value 5

Ingredients:

2 tsp olive oil

1 medium onion, chopped

1/2 cup green bell pepper, chopped

1/2 cup celery, chopped

2 cloves of garlic, minced

14-ounce can of diced tomatoes

8 oz tomato sauce

1/4 teaspoon of cayenne pepper

1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)

1 bay leaf

1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)

2 tbsp water

1 lb of large shrimp, peeled and deveined

2 tsp Worcestershire sauce

2 tsp hot sauce, to taste

1 medium scallion, sliced

2 tbsp fresh parsley, chopped

salt to taste

Directions:

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and sauté until tender. Add tomatoes and tomato sauce, cayenne pepper, Cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

In a large pot heat the olive oil spray over medium heat. Add the chopped onion, green bell pepper, and celery and saute until tender. Add all the remaining ingredients except shrimp. Mix thoroughly. Bring to a boil.

Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.

If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!!

GUMBO

Serving Size: 1 Cup (Makes 5 Servings)

133 calories

1.25g fat

710mg sodium

14g carbs

2.5g fiber

7g sugars

17g protein

PointsPlus® value 3

Ingredients:

One 14.5-oz. can stewed tomatoes (not drained)

6 oz. peeled and deveined raw medium shrimp with tails removed

6 oz. white crab meat (about two 6-oz. cans drained)

6 oz. chicken andouille sausage, cooked and sliced into coins

1 cup Spicy Hot V8 vegetable juice

1 cup frozen cut okra

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup chopped onion

1 tbsp. flour

2 tsp. Cajun seasoning, or more to taste

1 tsp. Frank’s RedHot Original Cayenne Pepper Sauce, or more to taste

black pepper, to taste

Directions:

Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender. Add flour and stir until well combined.